First of all, the materials are ready. It's very simple, chestnuts and salt. The ratio of the two is 1: 1, and a spoonful of sugar.
Wash the chestnuts first, then cut the chestnuts pp with a sharp tool. The depth is about 5mm, and the length is longer than PP .. It is important to pay attention to this. Don't be lazy! Then wash it and soak it in water for 10 minutes.
Boil the wok, pour in the salt and drain the chestnuts at the same time. When the salt is cold, you must put chestnuts. Stir-fry slowly, and pay attention to make the chestnuts evenly heated, otherwise the chestnuts will be uncooked and cooked, and some chestnuts will burn. After a few minutes, you can see chestnuts rising slowly.
Therefore, the frequency of cooking is accelerated, so that the salt particles previously stuck on the chestnut shell are slowly separated and the salt color is gradually deepened.
At this time, add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly.
After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is burnt by coking, which feels like fried chestnuts with sugar on the roadside, doesn't it? At this time, it is necessary to stir fry quickly, let the shovel be inserted from the bottom of the pot, and ensure that the caramel does not stick to the bottom of the pot.
When the salt particles are no longer sticky, turn off the fire, cover and stew for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander. Let it cool for a while and you can eat it!
Chestnut shells are easy to peel (you know why you have to cut such a long edge). Chestnut meat is stained with a little salt, but it tastes sweet. Perfect with snacks or wine!
Precautions:
1. First declare that chestnuts will explode and should be regarded as dangerous goods.
2. Chestnuts must be cut at the thickness of the tail skin, the depth is not less than 5mm, and the length should exceed the whole thick skin, which can effectively prevent the explosion and make the chestnut shell easier to peel off.
3. Please soak the chestnuts in clear water for a while before frying, which can effectively prevent water loss and avoid dry meat.
4. When the salt is cold, put the chestnuts in the pot and heat them slowly. Please stir-fry until the chestnuts are heated evenly. Local heating will scorch chestnuts, which may cause explosion.
You don't have to put sugar. Of course, it will be more fragrant and have the feeling of fried chestnuts with sugar.
6. After the salt is fried and cooled, put it away and keep it. You can reuse it next time. If it gets wet and caked, add some new salt and heat it to disperse it.
7. The temperature is very high during frying. Pay attention to burns!